Apple and thyme tarte tatin with honeycomb and walnut ice cream

Ingredients

For the honeycomb 350 g caster sugar 2 tablespoons liquid glucose available from some supermarkets and online shops 100 ml clear Honey 100 ml Water Oil for greasing 1½ teaspoons bicarbonate of soda For the ice cream 200 ml Double cream whipped until soft peaks form when the whisk is removed 1 tablespoon clear Honey 50 g walnuts shells removed, chopped For the tarte tatin 150 g caster sugar 25 g Butter Flour for dusting 375 g ready rolled Puff pastries 8 Golden Delicious Apples peeled, cored and cut into quarters 2 sprigs fresh Thyme leaves only

Description

For The HoneycombFor The Honeycomb, Place The Sugar, Honey, Glucose And Water Into A Heavy-based Pan, Insert A Sugar Thermometer And Bring To The Boil. Meanwhile, Lightly Grease A Baking Sheet. When The Mixture Reaches 160C/325F, Which Is A Light Caramel,

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